From NutritionAction.com
For dinner for four, serve this savoury and slightly sweet salad with a roasted four-pound chicken and some crusty bread.
Total time to prepare: 15 minutes
Ingredients:
1 pint cherry tomatoes, halved
3 Tbs. extra-virgin olive oil
2 cloves garlic, minced
¼ cup orange juice
1 Tbs. red wine vinegar
½ tsp. kosher salt
Freshly ground black pepper
6 cups baby arugula
2 cups basil leaves
1 15 oz. can no-salt-added chickpeas, drained
Directions:
• In a large non-stick pan, sauté the tomatoes, cut side down, in 1 Tbs. of the oil until well browned, 3-5 minutes. Remove from the pan and reserve.
• Add the remaining oil and sauté the garlic for 30 seconds. Stir in the juice and simmer to reduce by half, about 2 minutes. Remove from the heat and stir in the vinegar, salt, and plenty of black pepper.
• Toss the arugula and basil leaves with the dressing and top with the tomatoes and chickpeas.
Serves 4.
Nutrition Information:
Per Serving—
Calories: 230
Sodium: 270 mg
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 25 g
Protein: 7 g
Fiber: 5 g
Sunday, May 18, 2014
Saturday, May 3, 2014
Sweet potato and kale salad - by Chitra
I want to put out the recipe that I am bringing to Thu's house today:
This is a sweet potato and kale recipe that was fabulous. I had two bowls after bootcamp and a third for lunch later on.
Ingredients:
2 Tbsp oil
1 inch ginger, finely grated.
2 cups broth or water
5 cups kale - stems removed; chopped into bite-size pieces
pinch of cinnamon
Golden raisins or dried cranberries
1 cup barley or brown rice
2 cups sweet potato diced
up to 1 Tbsp of pomegranate vinegar or maple syrup
1 Tbsp balsamic vinegar
1 cup cooked edamame
Toasted pecans
Feta cheese
Directions:
1) Heat 2 tablespoons of oil in a large skillet. When heated through, add ginger. In about a minute, add 2 cups of finely diced sweet potato, and a pinch of salt and saute for a few minutes.
2) Add broth or water, kale, a pinch of cinnamon, and golden raisins, or cranberries. Cover and cook for several minutes until the sweet potato is cooked through. Add cooked barley or brown rice to it, pomegranate vinegar or maple syrup, balsamic vinegar, and cooked edamamme.
3) Once all the ingredients have combined and heated through, remove from flame and garnish with crushed toasted pecans and feta cheese.
This is a sweet potato and kale recipe that was fabulous. I had two bowls after bootcamp and a third for lunch later on.
Ingredients:
2 Tbsp oil
1 inch ginger, finely grated.
2 cups broth or water
5 cups kale - stems removed; chopped into bite-size pieces
pinch of cinnamon
Golden raisins or dried cranberries
1 cup barley or brown rice
2 cups sweet potato diced
up to 1 Tbsp of pomegranate vinegar or maple syrup
1 Tbsp balsamic vinegar
1 cup cooked edamame
Toasted pecans
Feta cheese
Directions:
1) Heat 2 tablespoons of oil in a large skillet. When heated through, add ginger. In about a minute, add 2 cups of finely diced sweet potato, and a pinch of salt and saute for a few minutes.
2) Add broth or water, kale, a pinch of cinnamon, and golden raisins, or cranberries. Cover and cook for several minutes until the sweet potato is cooked through. Add cooked barley or brown rice to it, pomegranate vinegar or maple syrup, balsamic vinegar, and cooked edamamme.
3) Once all the ingredients have combined and heated through, remove from flame and garnish with crushed toasted pecans and feta cheese.
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